Homemade caramel sauce
Back corner of the fridge
Homemade caramel sauce is wildly better than store bought in the bottle. Great news!! You can make a big batch and store it for 2-3 months in the fridge. It just takes up a small place in the back corner of your fridge. I recommend you hide it there because otherwise it won’t last long. Not because it doesn’t have shelf life but because your family will raid your cache. Keep it ready and waiting for any number of applications.
Drizzle over ice cream
Layer in a parfait
Lace on brownies
Dribble over apple, chocolate or pecan pie
Spoon on first for a plating sauce
Guests are coming and you don’t have much notice. No worries. Dessert will be gourmet with this made-from-scratch sauce over something as simple as vanilla ice cream. I love to toss on a few broken nuts but my favorite is 5 or 6 small maraschino cherries. And don’t worry if some of the cherry juice splashes over the ice cream too. This is what I figure; you can make this sauce once every 3-6 months depending on how often you serve it. In my book, it’s a dessert mother sauce.
2011 AniversaRecipe – Rachels
Recipe: Caramel Sauce
Prep Time: 5 Minutes | Cook Time: 20 Minutes | Yield: 5-5/1/2 Cups | Level: Easy
- 1 can Sweetened Condensed Milk
- 2 cups Sugar
- 2 sticks of Butter
- 1 ½ cups White Corn Syrup
- 1 tsp Salt
- 1 ½ cup Heavy Cream
Special Equipment – CandyThermometer
1 In a heavy large pot, combine sweetened condensed milk, sugar, butter, corn syrup and salt. Use a large pot as the sauce expands and bubbles up as it cooks.
2 Cook stirring constantly until it reaches 234 degrees or soft ball stage, about 15-20 minutes. Take off the heat.
3 Cool slightly and then stir in heavy cream. Cool to room temperature and store in an airtight container in the fridge. Keeps 2-3 months.
4 Serve over ice cream, drizzle on pie, lace over brownies or build a caramel parfait.
Without a candy thermometer, measure the soft ball stage by placing a spoon of hot caramel in a bowl with ice cold water. Using your fingers, it should form into a ball while submerged but flatten once removed from the water. More information on Soft Ball Stage.
- Exchange the heavy cream for Half & Half.
Inspiration – Marissa McMurray
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 1, 2012